Restaurateurs and Entrepreneurs

Monday, August 17, 2009

It’s hard to open a successful restaurant in New York City in boom times— but some restaurateurs are daring enough to start up in the depths of the Great Recession. We’ll speak with chef/owner Daniel Boulud, who just opened DBGB Kitchen and Bar, Sosie Hublitz, the owner of Watty & Meg, and Pamela Parseghian, the executive food editor of Nation’s Restaurant News about how many restaurants are adapting to the economic crisis.


Daniel Boulud, Sosie Hublitz and Pamela Parseghian

Comments [6]

Carolyn Fulgham from Richmond va

Great interview. NY is lucky to have Sosie.
I will show the guys at Buckheads restaurant, this interview.
great Job!

Sep. 03 2009 11:25 AM
Pamela Parseghian from N.Y.

Chef Mario Batali of Babbo Ristorante e Enoteca fame, revealed his strategy for his growing portfolio of NYC restaurants at this years Food & Wine Classic in Aspen.
“We call all of our purveyors and tell them we’re going to stop paying them for three months. In that way, there’s a huge cash flow.” He also added that buying, not renting, is his goal for future openings. “We want to own the building. We want to own the real estate.”

Aug. 18 2009 01:18 PM
Yourgo from Astoria

Dutch Kills Bar rocks.
great drinks, great price, great spot.

Aug. 17 2009 01:59 PM
Chris from Clinton Hill

Did they actually say that one trick to financing a new restaurant is not paying their suppliers for three months? What exactly does that mean? The suppliers are ok with that?

Aug. 17 2009 01:42 PM
louisa from brooklyn

I'll say! Rochester happens to be brimming with wonderful and diverse cuisine.

Aug. 17 2009 01:41 PM
Lisa from LIC

I'm sorry but there is something profoundly wrong with naming your restaurant DBGB in the wake of CBGB's closing. Grrr!

Aug. 17 2009 01:32 PM

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